Eggless Baked Chocolate Almond Cheesecake

I have made a couple attempts at baked cheesecake before and had mediocre results. Did I tell you I loooove cheesecake? Especially baked cheesecake. I did some research and found a website where the chef made all kinds of impressive eggless desserts, albeit way more fancy than I would ever make.

She has at least 3 eggless baked cheesecakes on her website so I decided to adapt the chocolate one (of course). I did not make as large a one as she did mainly (nor as fancy) because I was experimenting and cheesecakes are expensive to make.

Eggless Chocolate Almond Cheesecake

Crust:

about half 400 g box graham crumbs

1/4 cup melted butter

1/3 cup ground almonds ( I use Blue Diamond almonds because they are peanut free)

Mix together and press into the bottom of a 9 inch springform pan

Mix: ( I used food processor)

2 pkgs cream cheese (250g each)

3/4 cup sugar

1 cup whipping cream

1/2 tbsp cornstarch

1/2 tbsp egg replacer not mixed with water (this was not in her recipe but I figured what the heck)

5 tbsp cocoa

2 tbsp lemon juice (I was out so I used orange juice)

Mix until just smooth.

Pour onto crust and bake 1 hour at 325 degrees F. Then I turned off the heat and left it in the oven for another 15 minutes.

Cool completely and then top with ganache and extra chopped almonds.

Chocolate ganache:

3 tbsp heavy cream

1/2 cup chopped semi-sweet chocolate

Heat the cream until almost boiling and pour over chocolate. Mix until melted, cool for a few minutes and pour over cooled cheesecake.

One package weighs 250g. If you want to make this larger you can add another package and then increase the rest of the recipe by a third and it still works well. I just made this and added another package to make it larger.